Reviewed: Dec. 6, 2008

This recipe was very time consuming, but ultimately worth it. It made large, plump buns that my family adored. I did add another 1/4 cup of water to the dough, and I could have used almost twice the meat and sauce filling. I think I'll make the dough sweeter next time. I will absolutely try this recipe again.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Bette

Cooking Level: Expert

Home Town: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 30, 2008

no way to make this dough stretchy & pliable unless there is Maybe, a bread machine. Had to toss about a cup of flour & hoping for the best of the 5 C left.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sheryl

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 11, 2008

Not as good as the buns I made without baking powder, using yeast only. The baking powder adds a chemical taste and makes them much less palatable. Reduce the amount to 1/2 teaspoon IMO.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

trampjuice

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 12, 2008

I followed the recipe for the dough, but found it needed an extra 1/2 cup of milk to really get it to the right consistency. As for the filling, I've always added diced scallions, shallots, and garlic to my cha siu bau. This is one of the few recipies that accurately calls for baking soda in the dough, though, so I give it 4 stars.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

damnchow

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 12, 2007

Produced a great steamed bun. I didn't try the meat filling though.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kirill_da_man

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 20, 2006

I've tried a veggie version by replacing the cha siu by chinese marinated eggs. Simply splendid.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Sunflower

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 2, 2006

Very yummy and filling. Way better than just a dinner roll! found the bread dough to dry. The second time we made the recipe we added more water to the dough and made the buns 1/2 the size too be more like appitizers than big buns.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Amber Dawn

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 16, 2006

I loved these on their own, but I fried them on both sides to give a little extra texture... Also, it seems a little easier if you marinate the pork overnight.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Stangel Childe

Cooking Level: Intermediate

Home Town: Sandy, Oregon, USA

Living In: Mcminnville, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 19, 2004

I only made the bun portion of this recipe. I tried it twice and both times the dough came out crumbly and dry. The buns turned out so-so, not very moist and kind of dense. I had much better results with the Chinese Steamed Buns recipe which required more steps. I will not be using this recipe again.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

Audrey

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 13, 2003

The dough recipe was perfect, albeit very large. The stuffing however was pretty bad. I have made quite a few chinese dishes and this had the worst flavor. It needs to be sweeter and more vibrant. Next time I will use less oyster sauce and add honey and ginger.

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

LONBINDER

Cooking Level: Expert

Home Town: Port Washington, New York, USA

Living In: New York, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 14, 2003

I was really nervous making baos for the first time for my husband who comes from a chinese family, but they all loved them and my husband couldnt get enough of them. He said that they are better than at the chinese store.

Was this review helpful? [ YES ]
11 users found this review helpful